Tuncer, E., & Bayramoglu, B., Bugday, Y.B. Multiscale Molecular Dynamics Study of Co-solubilization of Curcumin and β-carotene in Dietary Mixed Micelles in the Presence of Different Fatty Acids (in preparation).

Tuncer, E., & Bayramoglu, B., Bugday, Y.B. Curcumin-Dietary Mixed Micelle Interactions as a Function of Fatty Acid Type: A Multiscale Molecular Dynamics Study (in preparation).

Tuncer, E., & Bayramoglu, B. Understanding the Effects of Fatty Acids on the Bioaccessibility of β-carotene Under Fed State Conditions: A Coarse-Grained Molecular Dynamics Study (in preparation).

Erez, E., Eroglu, A.E., Bayramoglu, B. (2025). Fabrication of electrospun polycaprolactone nanofibrous mats loaded with purple basil extract (Ocimum basilicum. L.) as colorimetric pH indicator films. Food and Bioprocess Technology. doi.org/10.1007/s11947-025-03903-9

Erez E, Bayramoğlu B. Gıda endüstrisinde nanoteknoloji uygulamaları. Elmacı Y, editör. Geleceğin Gıdaları: Yeni ve Sürdürülebilir Yaklaşımlar ve Teknolojiler. 1. Baskı. Ankara: Türkiye Klinikleri; 2025. p.55-63.

Bugday, Z.Y., Bayramoglu, B., Oztop, H.M. (2025). Investigating the Behavior of D-Glucose, D-Fructose and D-Allulose in Aqueous Media by Molecular Dynamics Simulations. Journal of Food Engineering, 394 (1126516). doi.org/10.1016/j.jfoodeng.2025.112516

Erez E, Bayramoglu B. Evaluation of the extracts of purple basil (Ocimum basilicum L.) as natural pH-indicator dyes anticipated to be utilised in intelligent food packaging—an optimisation study. Coloration Technology; 140: 937-951. doi:10.1111/cote.12754

Bayramoglu, B. (2022). Structural changes in fasted state dietary mixed micelles upon solubilization of beta-carotene. Int J Agric Environ Food Sci 6 (3): 480-493.doi.org/10.31015/jaefs.2022.3.18

Tuncer, E., & Bayramoglu, B. (2022). Molecular Dynamics Simulations of Duodenal Self Assembly in the Presence of Different Fatty Acids. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 644, 128866. doi.org/10.1016/j.colsurfa.2022.128866

Koca, N., & Bayramoglu, B. (2022). Layer-by-Layer Assembly of Lysozyme with Iota-carrageenan and Gum Arabic for Surface Modification of Food Packaging Materials with Improved Barrier Properties. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 639, 128391. doi.org/10.1016/j.colsurfa.2022.128391

Tuncer, E., & Bayramoglu, B. (2019). Characterization of the self-assembly and size dependent structural properties of dietary mixed micelles by molecular dynamics simulations. Biophysical Chemistry, 248 :16-27. doi.org/10.1016/j.bpc.2019.02